- 750g broccoli [I used frozen]
- 1 onion
- 1 garlic glove
- 3 tbsp. butter
- 60g flour
- 400ml cold milk
- 1 ball of mozzarella
- 80g grated Parmesan
Parboil the broccoli for 3 minutes in a pot with salt water. Drain in a sieve, rinse with cold water and let it drip.
Peel the onion and garlic and dice it.
Heat the butter in a pot and lightly braise the onion and the garlic dices.
Add the flour. Sweat the flour for around 1 minute by low temperature with stirring.
Bit by bit give in the milk. Simmer the béchamel for around 5minutes with stirring. Season with salt, pepper and nutmeg.
Preheat the oven on 180°C. Put the broccoli in a baking dish. Douse with the béchamel.
Spread the cut mozzarella on top of it. Sprinkle the parmesan on the gratin.
Bake for 25 minutes.
Serve with potatoes. At least it’s what we think fits best. But we love potatoes maybe a little too much. 😉
The original recipe can be found in this cookbook.
LIKE OR LEAVE A COMMENT, IF YOU LIKE THE RECIPE – OR RECREATE IT! YOU’D MAKE OUR DAY, IF YOU DO SO. [:
Have an amazing Sunday evening!
Hugs and kisses,
Laura & Lilly